Green Onion Smashed Potatoes Bobby Flay Recipes

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MASHED POTATOES WITH BUTTERMILK, BLACK PEPPER AND GREEN ONION



Mashed Potatoes with Buttermilk, Black Pepper and Green Onion image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

4 pounds Yukon Gold potatoes, peeled and cut into 2-inch dice
Kosher salt
1 stick (8 tablespoons) unsalted butter, cut into pieces
2 1/2 to 3 cups buttermilk
Coarsely ground black pepper
2 green onions, green and pale green parts only, thinly sliced

Steps:

  • Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer.
  • Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve.

GREEN ONION SMASHED POTATOES (CHAMP)



Green Onion Smashed Potatoes (Champ) image

"Champ" is an Irish mashed potato dish that is most usually served heaped on a plate with a 1-2 tablespoons of butter melting in the middle, the mashed potatoes are eaten from the outside to the inside dipping each bite into the butter. Do not whip these potatoes until smooth, leave chunky. The recipe can be doubled to 4 pounds of potatoes. This is wonderful a beef roast or turkey dinner and can be prepared up to a day in advance and refrigerated, just rewarm and serve.

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs russet potatoes, peeled and cut into about 1-inch pieces
1/2 cup whipping cream
1/4 cup butter
1 bunch green onion, sliced (about 1-1/2 cups)
salt and pepper
cold butter, cut into pieces

Steps:

  • Cook the potatoes in a pot of boiling water until very tender (about 15 minutes).
  • While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
  • Add in the green onions.
  • Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking.
  • Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks).
  • Add in the cream/onion mixture; mix with a wooden spoon to combine.
  • Season with salt and pepper to taste.
  • Spoon smashed potatoes onto each plate in a pile and make a indentation.
  • Put 1-2 tablespoons hard butter in the indentation.
  • Delicious!

Nutrition Facts : Calories 518.3, Fat 30.4, SaturatedFat 18.9, Cholesterol 95, Sodium 148.6, Carbohydrate 56.9, Fiber 7.7, Sugar 3.4, Protein 7.8

GREEN ONION SMASHED POTATOES - BOBBY FLAY



Green Onion Smashed Potatoes - Bobby Flay image

These have become our family favorite mashed potatoes. The scallions and sour cream give them a seriously tasty kick. I get begged to make them for holiday meals now. Flay is the man.

Provided by ctbolton

Categories     Potato

Time 40m

Yield 2 quarts, 4 serving(s)

Number Of Ingredients 6

3 lbs small potatoes, scrubbed
8 tablespoons unsalted butter, at room temperature
3/4 cup sour cream or 3/4 cup creme fraiche
6 green onions, green and white parts, thinly sliced
fresh ground black pepper
kosher salt

Steps:

  • Put potatoes in large pot and cover by 1 inch with cold water.
  • Add 1 tbsp salt and bring to a simmer over high heat.
  • cook until potatoes are tender when pierced with a knife. 12-15 minutes. Drain and return to pot.
  • Mix together the butter and sour cream in a bowl and season liberally with salt and pepper.
  • Using a wooden spoon, gently smash the potatoes while folding in the sour cream mixture.
  • Fold in the green onions and season with more salt and pepper if needed.

Nutrition Facts : Calories 541.5, Fat 32.5, SaturatedFat 20.3, Cholesterol 80, Sodium 50, Carbohydrate 57, Fiber 8.8, Sugar 4.5, Protein 7.7

MUSTARD-GREEN ONION POTATO SALAD



Mustard-Green Onion Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds
4 green onions, thinly sliced
1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 cloves garlic, finely chopped
3 tablespoons white wine vinegar
1/4 cup chopped parsley
Salt and freshly ground pepper

Steps:

  • Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

GRILLED SMASHED POTATOES WITH TOASTED CUMIN VINAIGRETTE



Grilled Smashed Potatoes with Toasted Cumin Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons ground cumin
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
16 small new potatoes
2 to 3 tablespoons canola oil
1/2 cup chopped fresh parsley

Steps:

  • Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.
  • Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.
  • Heat a charcoal or gas grill to high.
  • Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.

BOBBY'S FAVORITE MASHED POTATOES



Bobby's Favorite Mashed Potatoes image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds Yukon Gold or russet potatoes, peeled and cut into 2-inch dice
Kosher salt
2 cups whole milk
1 stick unsalted butter, cut into pieces
Freshly ground black pepper
1/2 cup creme fraiche, mascarpone or cilantro or basil pesto, optional

Steps:

  • Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
  • While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
  • Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
  • Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

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